Combine chili powder, cumin, coriander, garlic powder, oregano, and cayenne in a small bowl and set aside.

Put vegetable oil in large saucepan.
Heat over medium-high heat; add onions and sauté for 2 minutes.
Sprinkle in set aside spices, stir to combine with onions.
Let sizzle for a minute or two, or until the aroma from cooking spices becomes quite noticeable.

Immediately add the ground bison.
Cook stirring occasionally until the meat has completely browned, about 5 to 7 minutes.

Transfer saucepan contents to the crock pot.
Drain the kidney beans.

Add kidney beans to the crock pot along with the plum tomatoes, tomato sauce, and tomato paste.
Sprinkle in salt.
Stir to combine all ingredients.

Cover and set on high heat. * For light red kidney beans, cook the chili a minimum of 8 1/2 hours; for dark red kidney beans no less than 10 hours is required.